Texas Chili

Yield: Makes 8 servings

Ingredients:

4 tablespoons Crisco® Pure Corn Oil
2 pounds boneless chuck roast, cut into 1-inch pieces
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cumin
1 tablespoon chili powder
1/4 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounce each) diced tomatoes
2 cans (14-1/2 ounce each) beef broth
10 ounces can enchilada sauce
2 cans (15 ounce each) red kidney beans, rinsed and drained
1/4 cup masa harina (optional), plus 1/2 cup water
Salt and pepper
3 tablespoons fresh cilantro, minced
1/2 cup Monterey Jack cheese, shredded

Preparation Directions:

1. Heat oil in a large Dutch oven over medium-high heat. Add cubed meat in batches, cooking until brown.

2. Add onion and garlic with last batch of meat. Drain. Return meat, onion and garlic to the pot.

3. Add cumin, chili powder and crushed red pepper flakes.

4. Stir in tomatoes, beef broth, enchilada sauce and beans, bringing to a boil.

5. Reduce heat. Simmer, covered, for 1 hour, stirring occasionally.

6. Simmer 30 minutes, uncovered, or until meat is tender.

7. In a small bowl, mix masa harina with water, if desired. Stir into chili. Cook 10 to 15 minutes more, stirring frequently.

8. Season to taste with salt and pepper. Ladle into serving bowls. Garnish with cilantro and shredded cheese.